Eat The Weeds: Lacto-Fermentation Video: 146

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In this video Green Deane shows you how to so basic lacto-fermentation using roots of the Florida Betony. Like this video? 135 of Green Deane's You Tubes are available on DVDs: www.eattheweeds.com/media-page...

[@immalivingagain3672]

Wish you would come back... really miss your teachings... i have followed for yearrrrs Deano 🤗👍💝

[@justinechoiiii]

So nice seeing your channel up and running again!!

[@charlesroberts9675]

Great to have you back Dean!

[@jefferydrose]

My wife and I just discovered these the other day by attending a local foraging class. They are so amazing. This would be a wonderful idea. I think I may try to make some stachys Kimchi. mmmm mmmmm. Glad to see you're back!

[@TheSpicyMole]

Glad to see a new episode, I really enjoy this channel.

[@bobbyharper8710]

What a wonderful channel. Thanks for all your work.

[@rosettanuinthorn7815]

Thank you for all the work you have put into Eat the Weeds. I am preparing to go completly green..well as close as I can for now. And your videos inspire me...

[@rebootukology1014]

Thank you for a wealth of information and education. Tomorrow is my first foraging class in largo!

[@greendeane1]

I hope the class worked out for you. It was a pleasant group.

[@TheShredfest89]

Welcome back!!!!! Thanks for making a new video

[@RedDogBushCraft]

It's good to see you back.

[@ashleycasey2093]

YOU'RE BACK!!! YIPPE!

[@mealbla7097]

Ashley Casey has anyone been able to look on his website it. When i look it comes up in error. Nevermind I looks on his Facebook page

[@rustyknightjustme]

Glad to see you back!

[@semperaye]

You sir, are an inspiration :) I would love to see more regular videos!

[@jah0350]

So happy you've returned and were just on hiatus. I thought you may be finished making videos. Thank you for posting.

[@Cruiser052]

Nice to see you again.

[@RobbsHomemadeLife]

welcome back, always enjoy your videos

[@TheASTrader]

Welcome back!

[@MayaSurfers]

Welcome back! excellent video

[@masterton96]

So glad to see you back! By the way, I've recently gathered and tasted some Sonchus Oleraceus, and I got quite impressed!

[@donttreadonme9170]

Dean please make more videos. they are always so interesting

[@SonniesGardenPA]

Missed your videos, glad your back.

[@JoeFeser]

Welcome back. Love the videos.

[@Jdmsword14]

"quality control" lol! Thanks for a great video, i have lambs ear right outside in my front yard for years and i never knew what i could do with it. i looked up stachys for nc and there it was, stachys byzantina! love learning new things

[@fishdry602]

glad you are back.

[@Ludifant]

You are doing a lot of good work, sir. I tip my hat..

[@curlywolfone]

I live in Texas and travel around on foot, while I am a Survivalist, I never got too into the eatable plants and now watching your videos, I'm inspired, espescially about the weeds. I always wondered about curative properties of weeds. can you recomend videos and books? ...also, common food veriaties of Yams, beats, tubers or roots.

[@kimnenninger7226]

Outstanding video. This video is packed with information and the guy is totally likeable.

[@greendeane1]

Thank you for your kind words.

[@seller559]

Excellent video. Thanks for sharing this.

[@Teshia]

Congrats on the new place!

[@HappinessInHerb]

You are an awesome person, Green Dean. Keep up the good work sir. We all need a more self-sustainable lifestyle. Your videos definitely inspired others to do the same, or at least acknowledge the possibilities with the knowledge you have provided. Truly, thank you. /Eatingtheweeds

[@JoeMac1983]

Welcome back!!!

[@ReiSodaSteven]

Welcome back :) Thanks for the video on pickling.

[@ExtremeOutdoorsDN]

Great videos Dean, I always love watching other people enjoy wild edibles. Thanks and look forward to more! -N

[@christopherellis2663]

Been foraging weeds and leaves all summer. There are so many!

[@UniverseEarthSpirit]

Awesome video! I love lacto fermenting. Thanks for sharing :)

[@rocosuavez]

Looks good ,i never done it with salt but i am definitely going to try this out . Thank you

[@incognitusmaximus9092]

looks just like a witchetty grub :) Good to have you back.

[@leanlafitte]

thanks! I am trying to make some now, since my yard if full of it. btw I love your videos, I have watch them all.

[@jimmie200]

Thank you. You make it so simple.

[@XCritonX]

Lacto fermented food is very easy to make, tastes great and is good for you.

[@mountainsidefarm8357]

Oh I am so excited to forage for these!!

[@SharmaYelverton]

This is exceptionally cool!

[@anneirenej]

Love lacto fermented veggies. I am going to have to find out if we have any of those plants locally.

[@KiwiFlavorMe]

Thanks, Dean! Where have you been!? Is everything okay? Thanks for posting again, we waited almost a YEAR!

[@pamelagonzalez9567]

Hi I'm a friend of Jungle Jay's I think I'm gonna love your channel I been on a surch for edible plans and roots, I'll defantly be spending some time on your channel. 😆

[@HeirloomReviews]

another great video!

[@maverickh9]

yaaaay you're back

[@LeafOffline]

I miss your videos and you, :( hope you come back hope all is well. God bless :D

[@siafu6796]

Greene Deane! I love your videos ^_^

[@b1gje55e]

Welcome back.

[@bronxe555]

awesome video , great Job

[@willisc.ayresiii1731]

Hi Green Dean. I enjoy watching your videos. Do you have any episodes above 146 on this series? Thanks.

[@heathertanguay9778]

Love the lacto-fermentation vs. vinegar pickling explanation. I really appreciated the preparation details for the recipe but was wondering: what is the general temperature of the brine as you pour it into the jar - boiling? hot to the touch? warm to touch? cool? Thanks so much! Heather

[@artisticfrog4717]

I hope you make more videos. If you've run out of weeds to do, make them about anything. How are you doing lately? Hope all's well. Good luck and thanks.

[@OldVegan]

Fascinating. Thank you.

[@alphaomegasurvival9315]

Have you done a video on Dill? Just wondered that while watching your pickling video. I'm in the process as I type of making pickles with wild garlic! Love your videos!

[@Butterflybreakfast]

Thank you for this video, I've already made some "half-sour pickles" and am hoping to try other vegetables. I'm curious as to making the Dijon mustard you mentioned in this video....where can I find more info/recipe instructions for that? I ran a search on your forum and did not locate an article. Thanks!

[@Psillytripper]

shiney blueberries, huckleberries, blackberries and soon muscadine grape is ripening here in Florida! Thanks man you got me into this passion many years ago when i saw some of your earlier videos. Now when im out in the great outdoors of florida I'm always on the look for edibles or interesting finds! Congrats on your downsize I hope its what you need now. Pools are big wastes of water and energy anyways take care

[@greendeane1]

Psillytripper I fell in the pool more than I swam in it.

[@triciafisher5866]

you are awesome i would love to see more you do

[@FatGuyWithAKatana]

hey guy, cool to see a new video from ya. i think my favorite kind of pickle so far is cucumber. and i'm leaving this comment to remind future me that i left off on 5:00

[@chansamonephommachack8920]

They grow so easily and fast.

[@1d1hamby]

turmeric grows quite well here in zone 9b. I use it in many smoothies.

[@bor3549]

I miss you!!!!

[@robinrwilsonsauls]

Talk as you go. Now-I would have really liked to have you find/pick/dig, walk in and wash, and explain all in a nice smooth continuum!

[@donfrancis1400]

Glad to see another video. And this one came at a perfect time. Can Red Mangrove leaves be substituted for the Grape leaves for the tannin?

[@greendeane1]

Don Francis Interesting question... their tannin has been used for tanning hides and the like. I would like to know what other chemicals are in the leaves first.

[@donfrancis1400]

Green Deane Since your website mentions about Red Mangrove "Its dried leaves make a nice tea with tannin." And "The same leaves have also been used as tobacco and make wine." It seems they are safe. Could there be other properties that would cause lacto-fermentation problems?

[@greendeane1]

Don Francis If they make a safe tea with tannins the I don't see why not.

[@persiusk]

Miss you green dean! When can we get a new video? Hey are sedums edible? I work with them a lot, and they look so delicious.

[@BurchTimothy]

I really like that man!

[@Liwayputi]

Thank you!!

[@kimmiemamatomany6226]

What does the stachys plant look like? Curious are the roots of any stachys like the one you use today?

[@TheNowhereNothing]

Hello! Love your videos. Just wondering, your jar appears like it would contain all the off-gassing carbon dioxide. If that's correct, do you need to vent it every so often, or is the CO2 build-up not a problem? Or, is the CO2 able to leak out of the jar? Thanks.

[@reyasunshyne6510]

Would be great to see some new videos❤️

[@gcxred4kat9]

I'm in The Florida Native Plant Society and actually give foraging walks at my condo. I have yet to find stachys floridana. Dying to stumble across it someday.

[@doloinc]

EatTheWeeds Can you please do a video on Chaya? Your website/blog is pretty much the only place to obtain information on the Chaya plant, and I would really like to learn more about the plant and the different ways to prepare it, as my research is motivating me to explore dehydration.

[@EatTheWeeds]

doloinc Hmmm.. Chaya.. haven't thought about that. Thanks...

[@coreyjones5957]

+EatTheWeeds you can use acorn, I use just 1/quart

[@kleineroteHex]

one reason why people bother with vinegar and canning it saves on refrigerator space :) when my cuces come in, i ferment any where between 1 and 4 jars at a time, then they need to go in the fridge, now i run into a problem - yes they keep for 6 months, but only refrigerated.... but it is all worth it!!!! where does one get those neat glass weights?

[@JohnSmith-xx1lx]

How do you make the Saw Palmetto extract? There are no video tutorials on how to make it??

[@nealtyagi8074]

The people want you Green!

[@Farfromhere001]

long time no see!

[@asupremum1246]

Is Pilea microphylla safe to eat for a healthy person? That little weed grows anywhere that's moist but well drained in Florida. It looks delicious lol I'm always tempted to nibble on it.

[@MsMirandaXoxo]

Your channel makes me want to change my major.

[@billgatesfanclub]

Where can I find jars like these. Also how do I find my local Stachys?

[@SherrickDuncan]

Why no updates lately Green Dean? Got us worried you finally misidentified a plant and ate it.

[@PirateOfTheInternet]

+Sherrick Duncan He still sends out newsletters every few weeks. But a new video would be nice.

[@EdwardBerryy]

+PirateOfTheInternet The website seems to be down, dont know why.

[@robertm4050]

@@EdwardBerryy Just put a new video out today....

[@rbarbour64]

What took so long to make a video. Like to see your videos

[@johnpick8336]

Are you aware that you are playing the music that John @ Food Wishes uses on his KZbin Food Prep videos.or is John using Greene Dean's Pickle your forage music ? Great video. Thanks .

[@abcxyz9643]

Can't seem to find any info on our native stachys cordata

[@sharonlewis9189]

Have you by chance been able to grow this at home? I was thinking of trying to start some in a pot.

[@greendeane1]

You mean Florida Betony? I don't have to... it's common here.

[@bobbyharper8710]

Vegetables pickled using this method must be stored in the refrigerator?

[@houndjog]

Thank you! Looks lovely! I like to use these pickles in a sushi roll!

[@charronfamilyconnect]

Thanks for the video! What did you put in your brime? What is one quart of water with 2 tbs of sea salt? Thanks!

[@greendeane1]

B Charron Yes, I used one teaspoon of salt per pint.

[@charronfamilyconnect]

Green Deane Thank you as always for your invaluable info. I wish you were my neighbor! :)

[@carlcreason2590]

Anyone have any info on the website? It's been down for a couple of days now.

[@Maviel85]

Good grief I've missed your videos, always a treat watching one. Those roots aren't just incredibly tasty, but also very beautiful, at least to my eyes.

[@charronfamilyconnect]

Hey Green Deane, can you do this lacto-fermentation technique with any wild edible weeds, and do you know any wild edible substitutes for salt? Just curious if it is possible to concoct a primitive version of this method? Thanks again!

[@psmith85channel5]

+B Charron Salt is wild and is often not processed (i.e. sea salt, salt from salt flats, mined salt without additives, etc)

[@charronfamilyconnect]

Patrick Smith Too bad I don't live near the ocean or natural salt mines! :(

[@psmith85channel5]

OK, but can you can buy unprocessed salt, and it's arguably 'primal' since it has been traded far and wide for tens of thousands of years. Also, keep in mind that at least three of the plants used in this video are wild foraged and the others grow in the wild

[@danielmanahan692]

will anymore videos be made? its been a while. lol

[@crushsatan]

wondering the same thing. Did he eat something he shouldn't have?

[@gooutside6055]

what is the common name for that plant ? those tubers look great !

[@TheHazza118]

Florida Betony

[@ar8107]

He was back a year ago..where is he now?

[@threeredstars]

I live in Arizona. Any idea if it will grow here? We don't have a shortage of sand here. HAHAHA. Seriously though, can I buy these anywhere?

[@AuthArtist]

How do you make your own dijon mustard, Green Deane? I am intrigued.

[@greendeane1]

You make your own mustard as usual but you use Dijon mustard seeds rather than the usual mustard seeds.

[@AuthArtist]

How do you make your own mustard? There are many recipes and variations, and it is hard to find a foolproof one. What do you do, Green Deane?

[@danielmanahan692]

Can I just grow some common mint and then eat the roots? would that be close to the same as this?

[@greendeane1]

***** Don't think so, too strong in flavor.

[@ChrisPBacon-rs9iv]

+Green Deane you okay man? i miss your vids. if your on hard times just make a patreon and im sure many subs would help

[@pamckees]

Saw the video and thought - that's rattlesnake weed! I live in south Al and all I've ever heard is how terrible this weed is and how hard it is to eradicate. Glad to know that rattlesnake weed is Stachys floridana and is really a 'good guy' and not a 'bad weed'.

[@blancalemus1361]

Why you don't make New videos please we miss you

[@1fanger]

Hi Deane, hope you`re well, we have Stachys here, called locally, Lamb`s Ears. Do you suppose their tubers are edible? Thanks, Joe

[@greendeane1]

1fanger I have no reference to Stachys byzantina being edible. However, Francois Couplan in his Encyclopedia of Edible Plants of North America says on page 386: "Young shoots and leaves of all Stachys spp. can be eaten raw or cooked.

[@1fanger]

Green Deane Hi, thanks Deane.

[@ReiSodaSteven]

Green Deane I'd love to see a video on your book collection - which ones you use/like and which ones you don't use

[@greendeane1]

DybrnSoda Interesting idea, perhaps for a rainy day.